|Basil for Blue Monday|
The Basil from my garden was very prolific this year. So I decided to make my own Pesto and freeze it for use in sauces this winter. I just love the smell of fresh basil in my kitchen. How about you?
This classic Italian sauce, made with fresh basil, is traditionally served with pasta or as a condiment for soups. Use 1 clove garlic, chopped. 1/2 tsp. salt, 1/2 cup basil leaves, 2 Tbl. pine nuts, 1/2 c. extra-virgin olive oil, 2 Tbl. Parmesan cheese and freshly ground pepper.
Blend the garlic, salt, basil, pine nuts in a blender or food processor until fairly smooth. Transfer to a bowl. Stir in the olive oil, Parmesan, and pepper until combined and season to taste. Store in a clean jar and refrigerate for up to 5 days.
I usually double or triple the recipe and then fill up my ice cube trays and place in the freezer. After they set up and are firm and hard, I place them in a bag so I can access a cube or two right out of my freezer to add to my sauce.
|Squash Blossom for Mellow Yellow Monday|
For Book Sharing Monday
|The Olive Oil Cookbook by Louise Pickford|
Olive Oil Cookbook
"In the Mediterranean, where the countryside is dominated by olive groves, olive oil is revered and renowned, and it is fast becoming an essential kitchen cupboard ingredient, the world over."Being Greek, I use olive oil a lot. How about you?
LadyD Books is linking up with the following memes:
“You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis